Breaking News on Confectionery & Biscuit Processing
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Flavour complexity and artisanship driving US confectionery market
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Flavour complexity, artisanship and nostalgia are the overarching consumer trends driving innovation shifts in the US confectionery market, claims an industry overview. Related news |
Kraft CEO to miss UK political inquiry on Cadbury, reportDirectors of both US food group Kraft and Cadbury are being called to account at a committee of UK politicians regarding the acquisition of the Dairy Milk maker tomorrow. Weekly commentThe HVP recall: Damage control déjà vuNot again! It emerged last week that Basic Food Flavors, the company behind the ongoing HVP recall, knew its products were tainted with salmonella but carried on shipping them anyway. Déjà vu anyone? Even three-year-olds know brands: StudyChildren as young as three recognize and have preferences for different brands, according to new research published in the journal Psychology and Marketing. Special Edition: DecontaminationPoor equipment design compromising food safety, EHEDGMisinterpretation of fundamental criteria for the hygienic design of equipment by designers is resulting in incorrect installation of parts such as valves and sensors at the initial design stage of new food processing equipment and leaves processors exposed to contaminant threats, claims the EHEDG. |
News in brief
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Today's headlines across the Food industry
Abuse of migrant and agency workers rife by UK meat processors, report from FoodProductionDaily.com
There is widespread abuse and exploitation of migrant and agency workers in the UK meat and poultry processing industries, a new report has said.
UK Government questions oxo-bio’s eco-claims from FoodProductionDaily.com
UK Government-funded research has challenged the environmental credentials of oxo-biodegradable plastics and said the materials are suitable for neither conventional recycling nor composting.
Lactic bacteria breakthrough may reduce bread additive use from FoodNavigator.com
Researchers in Finland have discovered lactic bacteria that naturally produce hydrocolloids in wheat bread using sourdough, and could be used to make additive-free products that meet taste and texture requirements.
Pectin-rich ingredients show fat replacing potential from FoodNavigator.com
Using pectin as a fat replacer may produce baked goods with 30 per cent less shortening, while producing a more tender texture, says new research.
News by product
Spotlight
Mars and Barry Callebaut team up on flavanols
A standard for measuring the antioxidant-rich cocoa flavanols in chocolate products, a broadening of the market for functional chocolate as well as boosting consumer awareness are the objectives of a new alliance between Mars Inc and Barry Callebaut...
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